Yet again, please excuse my absence. I honestly meant to update this blog through the holidays...but wow-y were we busy! My husband took off of work the last 2 weeks of December and I spent all of my free time with him. It was so nice! I miss him something terrible now that he is back at work. Please don't forget to come back and link up tomorrow on Recipes I Can't Wait to Try!!! Anyway, here's the newest recipe for you! =)
Snickerdoodle Cheesecake Cookies...what a mouth full! But honestly, I didn't know what else to call them. I went to a cookie exchange and wanted to find some kind of "Christmas-y" cookies. I spent a while online and looking through my trusty Betty Crocker's New Cookbook trying to find what I wanted to make. I found a snickerdoodle recipe. Yummm. Then I got back online and found the Oatmeal Cookie Blog. If you haven't ever checked it out, you should! He has some super yummy looking recipes! Anyway, while I was searching through his site, I found recipes for stuffed cookies. That's right, they had me at, "Hello." Anyway, I started thinking...what if I combined his technique for stuffing with a snickerdoodle? So I went on a limb and tried it. The result? A soft, cinnamon, sugar, cream cheese, cookie, yummy goodness! Just try it...I triple dog dare you! ;-)
Snickerdoodle Cheesecake Cookies
1 1/2 cups sugar
1 cup stick butter, softened
2 large eggs
2 3/4 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
1/4 cup sugar
2 teaspoons ground cinnamon
Cream cheese filling - (Taken from Oatmeal Cookie Blog - Golden Girls Cookies)
8 oz cream cheese, room temperature
4 Tablespoons sugar
2 teaspoons vanilla
- Watch this video:
- Mix the cream cheese filling and set to the side.
- Prepare the Snickerdoodles -
- Heat oven to 400 degrees.
- Mix 1 1/2 cups sugar, the butter, and eggs in large bowl. Stir in flour, cream of tartar, baking soda and salt.
- Mix the 1/4 cup sugar and 2 teaspoons of sugar in a small bowl and set to the side.
- Shape dough into two 2-inch balls. Flatten each one like in the video. Apply your filling to one flattened ball with your method of choice. Greg @ The Oatmeal Cookie Blog spoons his filling into the cookie. I took the advice from one of his readers and piped the filling in using a zip lock bag. (If you would like a tip on putting the mixture in the bag...check this out.)
- Take the other flattened ball and "sandwich" the two with the filling in the middle. Pinch the edges together (like a ravioli) then gently & slowly roll the ball between your palms until it is smooth and round. The dough will be fragile and will probably crack open every now and then. Just take a pinch a of dough and apply it over the crack like a band aid. (you will need to wash off your hands between each cookie or the dough will start to stick to your hands.)
- Roll the ball into the cinnamon and sugar mixture then place on a freezer safe plate.
- Continue with #'s 4-6 until your plate is full.
- Place the plate in the freezer for about 5 minutes.
- Remove from the freezer and place on a parchment lined cookie sheet about 2 inches apart.
- Bake 8 to 10 minutes or until set. Remove from cookie sheet. cool on wire rack.
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